Sheet Pan Shrimp Fajitas

Sheet Pan Shrimp Fajitas – A Quick & Flavor-Packed Dinner

Looking for a fast, healthy dinner that bursts with flavor and comes together in under 30 minutes? These Sheet Pan Shrimp Fajitas are the perfect solution! Tender, juicy shrimp are tossed with colorful bell peppers, onions, and a homemade taco seasoning blend, then roasted to perfection all on one pan. Whether served in warm corn tortillas or over fluffy white rice, this one-pan wonder is sure to be a hit.

Servings: 4
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes


Ingredients

Main Ingredients

  • 1.5 pounds raw jumbo shrimp, peeled and deveined
  • 2 bell peppers, any color, seeded and thinly sliced
  • 1 large red or sweet onion, thinly sliced
  • 2 tablespoons olive oil (or avocado oil)
  • 1 lime, juiced

Homemade Taco Seasoning

  • ½ tablespoon chili powder
  • 1½ teaspoons ground cumin
  • 1 teaspoon fine kosher salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ teaspoon dried oregano

Optional for Serving

  • 12 small corn tortillas
  • Lime wedges
  • Fresh cilantro or avocado slices (optional garnish)

Instructions

Step 1 – Prep the Oven and Pan

Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.

Step 2 – Slice the Vegetables

Thinly slice the bell peppers and onion, then place them in a large mixing bowl.

Step 3 – Make the Seasoning

In a small bowl, whisk together all the taco seasoning ingredients. Set aside.

Step 4 – Combine Everything

Add the raw shrimp to the bowl with the sliced vegetables. Drizzle with olive oil and lime juice. Sprinkle the homemade taco seasoning over the mixture.

Step 5 – Toss to Coat

Toss everything well to ensure the shrimp and vegetables are evenly coated with seasoning and oil.

Step 6 – Bake and Broil

Spread the mixture in a single layer on the prepared sheet pan. Bake in the preheated oven for 16–18 minutes, or until the shrimp are pink and cooked through.
Optional: For extra char, broil for an additional 2–3 minutes, watching closely to prevent burning.


Tips for Best Results

  • Use raw shrimp, not pre-cooked, to avoid overcooking. Thaw frozen shrimp ahead of time if using.
  • Don’t overbake the shrimp – they only need a few minutes to cook.
  • Add extra veggies like sliced zucchini or mushrooms for variety.
  • Prep in advance: Slice your vegetables and mix the seasoning the night before.
  • Short on time? Use a good-quality store-bought fajita or taco seasoning mix.

Serving Suggestions

Serve these sizzling shrimp fajitas:

  • In warm corn tortillas with a side of guacamole or sour cream
  • Over a bed of steamed rice or cauliflower rice
  • With a simple side salad for a low-carb option

Storage & Reheating

  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheat gently in a skillet over medium heat or in the microwave for 1–2 minutes.
  • Not recommended for freezing once cooked, as shrimp can become rubbery when reheated from frozen.

Frequently Asked Questions

Can I substitute chicken for shrimp?
Yes! Use boneless, skinless chicken breast or thighs sliced thinly. Bake for 20–22 minutes or until fully cooked.

What other vegetables can I use?
Try zucchini, mushrooms, cherry tomatoes, or asparagus tips.

Can I use store-bought taco seasoning?
Absolutely. Use about 2 tablespoons, but check the salt content first and adjust to taste.


Looking for more 30-minute meals? Don’t forget to download the free eBook with quick, family-friendly dinner recipes. And if you try this shrimp fajita recipe, let me know in the comments—I’d love to hear your feedback!

 

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